Beef Tenderloin Tournedos With Herby Matchstick Frites Recipes

GLAZED BEEF TOURNEDOS

Steps:

• In a small bowl, combine the steak sauce, ketchup, marmalade, lemon juice, onion and garlic. Set aside 1/4 cup for serving. , Lightly oil the grill rack. Grill steaks, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining sauce. , Just before serving, brush steaks with reserved sauce.

STEAK FRITES WITH RED WINE REDUCTION

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with paper towels or a wire rack.
• Bring a large pot of water to a boil and heavily season it with salt until it tastes like the sea. Add the sliced potatoes and boil until tender and a paring knife easily pierces the potatoes, about 5 minutes. Carefully remove the slices from the pot with a slotted spoon and lay on the prepared baking sheet to dry, about 5 minutes.
• Meanwhile, pour about 1 inch of the oil into a Dutch oven. Heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer.
• Once dried, fry the potatoes in batches, turning them occasionally, until golden brown, 6 to 7 minutes. Drain the fries on the paper towels or wire rack. Transfer to a large bowl. Set aside a little of the parsley for garnishing the steaks. Add the remaining parsley to the bowl along with salt and pepper to taste and toss.
• Meanwhile, heat a large cast-iron skillet over medium-high heat until almost smoking. Season all sides of the filets with salt and use your hands or a pastry brush to coat them with oil. Sear until browned, 2 to 3 minutes per side. Immediately transfer the skillet to the oven and roast until an instant-read thermometer inserted into the middle of each steak registers 125 to 130 degrees F for medium-rare, 5 to 7 minutes. Remove the steaks from the oven and set aside on a plate to rest for 5 minutes before serving.
• Combine the wine, vinegar, thyme and shallots in a small skillet over medium-high heat. Boil until the wine is reduced by half, about 6 minutes. Reduce the heat to low, remove and discard the thyme and stir in the heavy cream. Stir in the butter a chunk or two at a time until melted. Season with salt and pepper and set aside.
• Place the steaks and fries on plates. Drizzle the steaks with the sauce, sprinkle with the reserved parsley and serve immediately.

BEEF TENDERLOIN TOURNEDOS WITH HERBY MATCHSTICK FRITES

Steps:

• For the tournedos: Heat 1 tablespoon olive oil in a medium pan over medium-high heat. Sprinkle the beef medallions on both sides with salt and black pepper. When the pan is hot, add the medallions and sear on both sides, cooking until the desired temperature is reached. Remove from the pan and let rest.
• Reduce the heat under the pan to medium. Add the mushrooms, cut side down, and the green peppercorns and shallots. Cook, stirring occasionally, until mushrooms begin to brown and the shallots become translucent, about 5 minutes. Remove the pan from the heat and add the cognac. Replace the pan to the burner, and carefully tip to flambé. (If you don't wish to flambé, just bring the sauce to a boil and reduce to a simmer.) Once the flame has burned out, add the demi-glace, mustard and lemon juice. Cook, stirring, for a few minutes. Stir in the cream and reduce until the sauce is thick and rich in color, 3 to 5 minutes.
• Add the beef medallions to the sauce, spooning sauce over so they are submerged. Remove the pan from the heat; stir in the butter and add some parsley. Keep warm.
• For the matchstick frites: Heat 3 inches of vegetable oil in a Dutch oven to 365 degrees F.
• Add the rosemary, sage, thyme and garlic and fry until the herbs are crispy. Remove to a paper towel-lined plate to drain.
• Using a mandoline, cut the potatoes into matchsticks and place in a large bowl of ice water to remove any starch. Let soak for a few minutes, then rinse under cold water until the water runs clear. Drain the matchsticks and pat dry with a kitchen towel to remove as much water as possible.
• Fry the matchsticks in small batches until crispy and golden, 2 to 3 minutes. Drain on a paper towel-lined baking sheet and sprinkle immediately with salt to taste.
• Transfer the frites to a large bowl and toss with the crispy herbs and more salt to taste.
• Serve the tournedos with the frites.

TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)

Steps:

• Mash peppercorns with a mallet or the back of a heavy pan.
• Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
• Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
• Remove the steaks to a platter and allow to rest.
• Add cognac to the pan and heat for just a few seconds and then set ablaze.
• Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
• Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
• Pour over fillets and sprinkle with parsley.
• Option 2: Skip the cream (but it's better with).

TOURNEDOS OF BEEF TENDERLOIN RECIPE

Steps:

• In a medium saucepan heat vinegar, onion, tarragon, garlic and peppercorns over high heat until reduced by half; strain. Place egg yolks in top of double boiler; whisk until thickened slightly and pale yellow. Place double boiler over low heat, whisking yolks constantly until yolks have thickened and bottom of pan is visible between strokes. Remove from heat; slowly whisk in clarified butter, drop by drop. Stir in vinegar reduction and parsley. Keep warm over warm water. In large frying pan melt margarine over high heat; stir in mushrooms, onion and bay leaves. Cook, stirring constantly, until onion is tender. Remove bay leaves. Season to taste with salt and pepper; stir in parsley. Keep warm. Place beef on broiler pan. Broil 4 inches from heat 8 to 12 minutes, turning once, or until desired doneness. Place on serving plates; add mushrooms to each. Spoon Bearnaise sauce into tomato halves; serve with beef Tip: Beef can be cooked over hot coals on a charcoal grill. see cookbook sauce,stocks and dressing for how to clarify butter